172 VEGETABLE GROWING. 



selected, and taken to the packing-house. Cut the 

 fruit into halves lengthwise and scrape out the seed 

 and pulp into a barrel, which may be filled half or 

 three-fourths full, but not more, as the fermenting 

 would cause it to run over. Let the material remain 

 in the barrel five days to ferment the mucilage off the 

 seed. It should be stirred once or twice a day to mix 

 the whole thoroughly, so the fermentation will go on 

 evenly. At the end of this time the seed can be washed 

 clean. 



If one has a hydrant or force-pump the work of 

 cleaning seed can be greatly facilitated. A number 

 3 and a number 10 sieve should be provided before- 

 hand for this work ; these can be obtained from most 

 of the hardware stores. Provide also a large tub 

 in which the washing is to be done. Fill the tub with 

 water ; immerse the number three sieve into this ; fill 

 in some of the pulp from the barrel. While the sieve 

 is under water the pulp is worked about to separate 

 the seed ; this being heavier passes through the seive, 

 while most of the pulp and pieces of rind are caught. 

 When nearly all the seed have passed through, rinse 

 the sieve out and remove the pulp. Repeat the ope- 

 ration until a barrel of material has been worked 

 through. Some of the pieces of pulp that passed 

 through the sieve can be floated off by forcing water 

 among the seed. Pour the seed into the number ten 

 sieve and set aside to drain. Protecting cloth will be 

 found excellent to dry the seed on ; they may be spread 

 out to the sun for a half day and complete the drying 

 in shade. When the seed is thoroughly dry, win- 

 now and finally sift out remaining heavy particles 

 through the number ten sieve. Wrap and label se- 

 curely. In our climate it will be advisable to look out 

 for mice and roaches as well as moisture. Wrap the 



